Reminders

Things are wrapping up here at the Cattle Industry Convention.

I wanted to remind you that there is an online photo album of all the pictures I’ve taken here which you may feel free to visit. You can find it using this link: 2007 Cattle Industry Convention Photo Album.

I also want to remind you that you can see committee reports since each committee has it’s own page which you can find using the link in the top left sidebar. We’re in the process of posting the reports as they’re received. Later on the official minutes will also be posted.

It has been my privilege to serve as your Beef Board Blogger once again. The Cattlemen’s Beef Board has been a pioneer in using this new media tool as a communications channel for producers who want to know about the activities of the organization. I have nothing but respect for the men and women who serve on this board and all the committees. I hope to continue to serve you at future meetings.

Interview With the New Chairman

The new chairman of the Cattlemen’s Beef Board is Ken Stielow. Ken is a cattleman from Kansas.

Ken took over at this morning’s business meeting. I interviewed him afterward.

Ken says that making sure the money invested in the Checkoff is goal number one and he’s going to make sure that’s done successfully again this year. Ken says increasing demand is also going to be high on the priority list.

Listen to my interview with Ken here: Ken Stielow Interview (4 min. MP3 File)

Tying One on Ken

When the gavel was passed from Jay O’Brien to Ken Stielow today as chairman of the Beef Board it included a lesson in how to tie a bow tie.

Here’s Jay not only teaching but actually tying one on Ken.

This was definitely a memorable scene and with pictures like this one we won’t let them forget it.

I don’t know if Ken will carry on the bow tie tradition as chairman but as of a little while ago he still has it on.

Honoring Jay O’Brien

Jay O’Brien is now the immediate past chairman of the Beef Board.

His service was recognized this morning as he was presented with a plaque by other officers of the Beef Board.

New chairman Ken Stielow used his opportunity to poke fun at Jay but also noted that since he’s gotten to know Jay, he’s become a close friend.

Serving on a board like the Beef Board is a great way to get to know people in other parts of the country and often does result in long time friendships.

Honoring Monte Reese

At the business meeting this morning, retiring Beef Board COO, Monte Reese was presented with a plaque in appreciation for his service to the organization.

Presenting the award are Ken Stielow, new chairman of the Beef Board and Vice chairman, David Bateman.

I’m sure Monte will be receiving some more awards. In fact, later in the meeting NCBA presented him with a recognition plaque as well.

Annual Business Meetings

The business meetings of the Beef Board and NCBA are taking place this morning.

This picture will show how representatives and delegates from each state come together in one big room to conduct the business of each organization.

There are microphones around the room that allow producers an opportunity to ask questions and get answers about their concerns and provide their feedback and ideas.

This is grass roots in action and all producers are encouraged to take part so their voice is heard.

Monte Reese is Retiring

Monte Reese has been the COO of the Beef Board for a long time, 17 years to be exact.

He was roasted at the Beef Board banquet. Quite a few people got up to share memories of time with Monte.

Monte is retiring and this is his last convention as head of the Beef Board staff. The executive committee is going to conduct a review of staff needs before conducting a search for his replacement.

Since now Monte will have some time on his hands he was presented with some fishing poles that he can use with his grandson.

I have known Monte since he started in this position and will offer my personal thought that he’s been one of the most enjoyable people I’ve ever worked with in the industry. I don’t know of anyone who has been more passionate about the industry and who can more clearly discuss the Checkoff and its activities. I’ll miss him and I’m sure I’m not alone saying that. Good luck Monte and I hope to see you many more times in the future.

Real Tie Instructions for Jay O’Brien

At the Beef Board banquet the outgoing chairman, Jay O’Brien, was recognized.

Actually he was recognized and roasted.

Jay is know for his bow ties although I have seen him in a “real” tie. So in appreciation for all his service Monte Reese presented him with an instruction manual for how to tie a real tie.

I’m not sure how useful this will be to Jay but I’m sure it’ll be something he’ll treasure forever.

These guys work real hard on behalf of the Checkoff and it’s nice to see them have a few moments of lighthearted fun.

Barry Carpenter at the Banquet

It was a night of roasts at the annual Beef Board banquet here at the convention.

One of the roastees was Barry Carpenter, USDA.

I’m not one of the people who knew Barry but several people provided some memories of working with Barry over the years on Checkoff business.

For some reason he earned the nickname of “The King” and to show their appreciation he was presented with this crown.

Beef Backer Award – Innovator

The Beef Backer Award winner for innovation is Mortimers in Boise, ID. I interviewed owner, Jon Mortimer.

Jon is very passionate about beef and talks about why he thinks the Checkoff is very important.

Listen to my interview with Melanie and John here: Mortimers Interview (3 min. MP3 File)

Mortimer’s captured the “Innovator of the Year” title by offering a breadth of traditional and non-traditional beef items in unique and trendsetting menu presentations. One such example is its “Beef Three Ways” which pairs three types of beef—prime, grass-fed and Kobe—each prepared a different way with distinctive accompaniments, all on one plate. According to chef/owner Jon Mortimer, “Beef is central to our menu. It’s no surprise that our best-selling dish is our Beef Zabuton, braised in Syrah, using the chuck cushion.” Mortimer’s stood apart from other entrants by the versatility of cuts throughout the oft-changing menu, including the popular Flat Iron, Ranch and Petite Tender cuts from the chuck shoulder.

Full Release

Beef Backer Award – Independent Restaurant

Another Beef Backer Award winner is Buckhorn Steak and Roadhouse and attending the convention are John and Melanie Pickeral, proprietors. They won their award for the independent category.

I interviewed them about what this award means to them and their restaurant.

Listen to my interview with Melanie and John here: Buckhorn Interview (4 min. MP3 File)

John Pickerel, owner of Buckhorn Steak and Roadhouse, couldn’t be happier with his restaurant’s achievement. In 2003, the restaurant collaborated with its servers to create a beef training program, where they learned about the cooking, aging and cutting processes, marbling characteristics and beef tenderness, to help educate customers and promote beef, which accounts for 80 percent of the menu. “Cow School” has since evolved into a mandatory training program for all restaurant employees. According to John Pickerel, “When the server is explaining the tenderness of our 2 ½-inch Baseball Cut, the flavor in our Bob Taylor Cut or the juiciness of our Bone-In 20-oz Rib Eye, they know the why’s and how’s. The customers truly believe we are steak experts, and leave spreading the word. Our best advertising tool is our knowledge and expertise with beef.”

Full Release

Beef Backer Award – Chain Restaurant

The annual Beef Backer Awards were announced here at the Cattle Industry Convention. In the chain restaurant category the winner is O’Charley’s restaurants.

I interviewed Sandra Mathews (left) and Dawn Boulanger (right). They explain how they’ve promoted and used beef in their restaurants and a special promotion they ran.

Listen to my interview with Sandra and Dawn here: O’Charley’s Interview (4 min. MP3 File)

“Our reputation as a casual-dining leader is due as much to the quality of our steaks as it is to the quality of our service,” Dawn Boulanger, O’Charley’s vice president of marketing, said upon receiving the Chain Restaurant National Beef Backer Award. “Our guests know they can count on O’Charley’s for the innovative, such as the Louisiana Sirloin, as well as long-standing favorites, like Prime Time Prime Rib. Our choice, aged and hand-cut beef is the cornerstone of the O’Charley’s concept, and we make it our own with unique flavor combinations and original recipes.” In an effort to communicate the quality of their steaks and differentiate themselves from competitors, O’Charley’s recently introduced “The Great Steak Event” which featured several new steak entrées and custom-cut branded steaks, paired with new sides and sauces.

Full Release

Committees at Work

Beef Board committees are hard at work. This is the real grass roots input happening as producers who serve on various committees meet to discuss and make recommendations on their respective topics.

Take Andrew McCrea here. He’s a cattleman from Missouri and currently the chairman of the Missouri Beef Industry Council. He is serving on the Joint International Markets committee which is currently at work.

I interviewed Andrew this morning before the meeting to get his thoughts on the Checkoff and the work of his committee.

Listen to my interview with Andrew here: Andrew McCrea Interview (3 min. MP3 File)

Beef Checkoff Booth at the Trade Show

One of the ways the Checkoff makes sure producers know what’s going on besides this blog is with a booth at the Cattle Industry Convention trade show.

At the booth producers will find materials that show the various programs and activities that are funded by Checkoff dollars.

Staff members are also on hand to answer questions.

A Dairyman’s Perspective

Woody Larson is a Florida dairyman who is attending the Cattle Industry Convention and he serves on the Beef Board.

I’ve known Woody for quite some time and was very happy to see him here in Nashville. I interviewed Woody in between the Dairy Producer Forum lunch yesterday and the Beef Checkoff update session.

Woody explains how he feels about the Checkoff and what it means to the dairy industry and dairy producers like himself. He says that he’s been very pleased to see more interaction between beef and dairy producers in recent years.

Listen to my interview with Woody here: Woody Larson Interview (5 min. MP3 File)

USDA Producer Checkoff Survey

The USDA recently announced the results of a nationwide Beef Checkoff survey that they had done by the Gallup Organization. At the Beef Checkoff update session yesterday Gallup representative, Donna Chlopak, pictured here with Kenny Payne, USDA, gave a summary of the survey and answered questions.

I interviewed her right before the session. She said she was personally surprised with how open cattle producers were when they took the survey. She shares some of the findings with me in the interview like the the fact that 72 percent of those surveyed either strongly approve or somewhat approve of the Beef Checkoff program.

Listen to my interview with Donna here: Donna Chlopak Interview (4 min. MP3 File)

The Definition of Raised Naturally

The Beef Checkoff Dairy Producer Forum is underway here at the Cattle Industry Convention.

This is an annual opportunity for beef and dairy producers to get together and learn about how the Beef Checkoff is providing value to the dairy industry. Attendees heard comments from both Mike John, NCBA President, and Jay O’Brien, CBB Chairman.

The featured speaker this year was Dr. Dennis Stiffler, Coleman Natural Foods. He is giving a talk on “Raised Naturally” – Definition and Application.

I got to interview Dr. Stiffler before things got started. He talks about how dairy producers need to have a voice in the process that’s taking place from a regulatory standpoint to provide consumers with more standardized definitions of terms like “natural.”

Listen to my interview with Dr. Stiffler here: Dr. Dennis Stiffler Interview (3 min. MP3 File)

How About a Better Burger

The media covering the Cattle Industry Convention were treated to a lunch today that featured hamburgers. But not just any hamburgers.

These burgers were developed by BPI Technology, Inc., a South Dakota company that produces 7 million pounds of lean, boneless beef a week.

These are 95% lean burgers that they’ve tested against other standard quick serve restaurant burgers. They outperformed them on taste and since they’re healthier consumers are more likely to purchase them.

Read more about the work the Beef Checkoff is doing in this area through the latest news release. (Word doc)

National Beef Ambassadors

Have you ever had a chance to meet one of the National Beef Ambassadors? If not you can listen to an interview with one of the five students who were selected to be the current Ambassadors for the Beef Checkoff.

These students do a lot of traveling over the year going to events and talking to consumbers.

Amanda Rankin is from California and volunteered to be interviewed. She’s in the picture, second from the left.

Listen to Amanda here: Amanda Rankin Interview (3 min. MP3 File)

Opening General Session

The convention program was kicked into high gear yesterday with an end of the day joint presentation on stage of the Beef Board and NCBA.

Several presenters gave reports on the state of the industry and how the organizations are working to address various issues like trade and consumer preferences and perceptions.

Beef Board Chairman Jay O’Brien was on hand to welcome everyone.

Here’ s a sound bite from Jay’s comments: Jay O’Brien Comment (1 min. MP3 File)